Ingredients

• 1 whole large chicken, broken down into pieces
• 2 tbsp butter
• 1 quarter cup of flour (approx)
• 1 cup dry white wine
• 1 cup of grated Parmesan cheese
• Half cup of Creme fraiche (You can also use heavy cream)
• 1 tbsp sweet paprika
• 2 tbsp Dijon mustard
• Salt & Pepper

Steps

• Step 1

  Place an oven proof pot on high heat and melt the butter. Coat the chicken pieces in the flour and to pot, add slat and pepper and brown each side.

• Step 2

  Deglaze the pot with the white wine and bake in oven for 15min at 350°F – 180°C for 15 minutes.

• Step 3

  Grate the Parmesan cheese if not already done and set aside.

• Step 4

  Remove chicken from oven (15 mins later) and transfer chicken pieces to a plate and leave aside.

• Step 5

  To the same pot with chicken juices left, add the cream fraiche, the paprika and the mustard.

• Step 6

  Keep a little grated cheese for later and add the rest of the grated cheese to the sauce as you mix it with a wooden spoon.

• Step 7

  Return the chicken pieces skin side up by placing them into the sauce. Top with the left over cheese and bake in oven for another 15min at 350°F – 180°C.

Little Tips

Serve with roast potatoes.